Learn about the Argentinean Culture. Red wine, present in every meal.

The Argentine wine is mainly and traditionally produced in the provinces of Mendoza and San Juan, but also in Salta, La Rioja, Catamarca, and in recent decades has begun to develop in Neuquén, Black River, Cordoba, Entre Rios, Chubut, Buenos Aires and Santa Fe.

The wine is one of the classic elements of cuisine of Argentina.

Until the great transatlantic migration from Italy, Spain, Greece Occitania began and even since the second half of the nineteenth century, the taste of the Creole population uptown Argentina focused on red wine (tinto) as so-called mass Priory, while rural and semirural gaucho drank fermented grape, occasionally staying true grape. The Argentine wine production was highlighted - and has deserved consideration, the wine called "patero", almost all these wines, as to its meaning and its color fermentation enter the wide and strong red wine classification.

Predominantly with European culture, the Argentines are good consumers of wine consumption, in 2006 was 45 liters per year per capita.

The traditional wine among Argentines is (by its color) the type called "vino tinto", full bodied and quite astringent to the point of being called colloquially as soon as "common" for its astringent quebracho hardiness palate (in fact, possess, such as quebracho, much tannin).